CN108902846A - A kind of jam production line and production technology - Google Patents
A kind of jam production line and production technology Download PDFInfo
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- CN108902846A CN108902846A CN201810927889.6A CN201810927889A CN108902846A CN 108902846 A CN108902846 A CN 108902846A CN 201810927889 A CN201810927889 A CN 201810927889A CN 108902846 A CN108902846 A CN 108902846A
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 31
- 238000005516 engineering process Methods 0.000 title claims description 11
- 238000005554 pickling Methods 0.000 claims abstract description 94
- 230000001954 sterilising effect Effects 0.000 claims abstract description 39
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 39
- 238000001816 cooling Methods 0.000 claims abstract description 29
- 238000003756 stirring Methods 0.000 claims abstract description 26
- 238000010438 heat treatment Methods 0.000 claims abstract description 19
- 238000009923 sugaring Methods 0.000 claims abstract description 19
- 235000012907 honey Nutrition 0.000 claims abstract description 14
- 238000002156 mixing Methods 0.000 claims description 35
- 241000234671 Ananas Species 0.000 claims description 24
- 235000007119 Ananas comosus Nutrition 0.000 claims description 24
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 24
- 244000175448 Citrus madurensis Species 0.000 claims description 22
- 238000005303 weighing Methods 0.000 claims description 18
- 239000000243 solution Substances 0.000 claims description 16
- 238000001035 drying Methods 0.000 claims description 15
- 239000000945 filler Substances 0.000 claims description 12
- 235000014655 lactic acid Nutrition 0.000 claims description 12
- 239000004310 lactic acid Substances 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 238000004140 cleaning Methods 0.000 claims description 10
- 229920000742 Cotton Polymers 0.000 claims description 8
- 229930006000 Sucrose Natural products 0.000 claims description 8
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 8
- 150000003839 salts Chemical class 0.000 claims description 7
- 239000002994 raw material Substances 0.000 claims description 6
- 238000010025 steaming Methods 0.000 claims description 6
- 235000017317 Fortunella Nutrition 0.000 claims description 5
- 241000238631 Hexapoda Species 0.000 claims description 5
- JVTAAEKCZFNVCJ-UHFFFAOYSA-M Lactate Chemical compound CC(O)C([O-])=O JVTAAEKCZFNVCJ-UHFFFAOYSA-M 0.000 claims description 5
- 241000607479 Yersinia pestis Species 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 5
- 239000007853 buffer solution Substances 0.000 claims description 5
- 238000005138 cryopreservation Methods 0.000 claims description 5
- 238000013467 fragmentation Methods 0.000 claims description 5
- 238000006062 fragmentation reaction Methods 0.000 claims description 5
- 241000894006 Bacteria Species 0.000 claims description 2
- 239000004065 semiconductor Substances 0.000 claims description 2
- 239000002253 acid Substances 0.000 claims 1
- 239000006071 cream Substances 0.000 claims 1
- 235000013399 edible fruits Nutrition 0.000 abstract description 10
- 235000010987 pectin Nutrition 0.000 abstract description 3
- 229920001277 pectin Polymers 0.000 abstract description 3
- 239000001814 pectin Substances 0.000 abstract description 3
- 230000002035 prolonged effect Effects 0.000 abstract description 3
- 235000019640 taste Nutrition 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 206010020751 Hypersensitivity Diseases 0.000 description 1
- 235000019647 acidic taste Nutrition 0.000 description 1
- 208000026935 allergic disease Diseases 0.000 description 1
- 230000007815 allergy Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
- A23L19/07—Fruit waste products, e.g. from citrus peel or seeds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
- A23L21/25—Honey; Honey substitutes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/276—Treatment with inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses a kind of jam production lines, including bubble washer, the bubble washer side is equipped with sterilization steeping tank, sterilization flow container is equipped at the top of the sterilization steeping tank, the sterilization steeping tank side is equipped with skinning machine, the skinning machine side is equipped with slicer and filament cutter, the filament cutter is set to slicer side, the slicer side is equipped with the first pickling tank, first pickling tank top is equipped with sugaring tank, first pickling tank side is equipped with steam stove, the steam stove side is equipped with heating stirring machine, heating stirring machine side is equipped with cooler bin, the filament cutter side is equipped with the second pickling tank.The present invention keeps the pectin plastic emitting inside pulp abundant by the cooling pickling of prolonged sugaring, and it can maximize and play the sour-sweet of fruit itself, make jam more health-nutrition, pericarp is pickled through honey in addition and is dried, then it is added in cooling jam, mouthfeel is more preferable when keeping entire jam edible.
Description
Technical field
The present invention relates to jam production field, in particular to a kind of jam production line and production technology.
Background technique
Jam is gelatinous mass made of being boiled with more than 100 DEG C temperature after fruit, sugar and acidity regulator are mixed,
Also it is fruit sauce.Production jam is a kind of method for saving fruit for a long time.It is mainly used to be applied to bread or toast, but it is existing
The most of jam production times having are shorter, only by heating smash to pieces and etc. produced, and sour-sweet degree is bad, needs
It adds some sour-sweet sauce etc. to be seasoned, is unfavorable for people's health, the jam mouthfeel produced is bad.
Therefore, it invents a kind of jam production line and production technology is necessary to solve the above problems.
Summary of the invention
The purpose of the present invention is to provide a kind of jam production line and production technologies, are pickled by the way that prolonged sugaring is cooling
Keep the pectin plastic emitting inside pulp abundant, and can maximize and play the sour-sweet of fruit itself, makes the more healthy battalion of jam
It supports, pericarp is pickled through honey in addition and is dried, is then added in cooling jam, chew carefully pericarp with the fragrant and sweet of honey, and
The mouthfeel of ice silk silk, mouthfeel is more preferable when keeping entire jam edible, to solve the problems mentioned in the above background technology.
To achieve the above object, the present invention provides the following technical solutions：A kind of jam production line, including bubble washer,
The bubble washer side is equipped with sterilization steeping tank, and sterilization flow container is equipped at the top of the sterilization steeping tank, and the sterilization is impregnated
Tank side is equipped with skinning machine, and the skinning machine side is equipped with slicer and filament cutter, and the filament cutter is set to slicer side,
The slicer side is equipped with the first pickling tank, and first pickling tank top is equipped with sugaring tank, first pickling tank side
Equipped with steam stove, the steam stove side is equipped with heating stirring machine, and heating stirring machine side is equipped with cooler bin, the filament cutter one
Side is equipped with the second pickling tank, and second pickling tank top is equipped with encryption tank, and second pickling tank side is equipped with drying box, institute
It states cooler bin and drying box side is equipped with mixing and blending machine, the mixing and blending machine side is equipped with can filler.
Preferably, the bubble washer, sterilization steeping tank, skinning machine, slicer, the first pickling tank, steam stove, heating are stirred
Mix between machine, cooler bin, mixing and blending machine and can filler and filament cutter, the second pickling tank, drying box and mixing and blending machine it
Between pass through screw conveyor connect.
Preferably, the sterilization flow container, sugaring tank and encryption tank are impregnated by auto-weighing feeder and sterilization respectively
Tank, the first pickling tank and the second pickling tank connection.
Preferably, it is equipped with cooling layer outside the first pickling tank and the second pickling tank, the cooling layer includes partly leading
Body cooling piece.
Preferably, it is equipped with lactic acid solution inside the sterilization flow container, is equipped with cotton white sugar, the encryption inside the sugaring tank
Honey is equipped with inside tank.
The present invention also provides a kind of jam production technologies, include the following steps：
Step 1：Prepare raw material, prepares Ying Ji, without insect pest, fresh cumquat and pineapple, carried out according to weight ratio 5: 1-2
Configuration；
Step 2：By the way that manually pineapple is peeled, it is pickled after then cleaning up with salt water, it is spare；
Step 3：Cumquat is put into bubble washer to clean, the lactate buffer solution cold water for being then 80% by concentration
It is diluted to 3% lactic acid solution, then lactic acid solution is added in sterilization flow container and is added by auto-weighing feeder and sterilizes
In steeping tank；
Step 4：Cumquat after cleaning is delivered in sterilization steeping tank through screw conveyor is sterilized, and is then sent to
Peeling inside skinning machine, the pericarp cut is split into two halves spare；
Step 5：Then the pulp after removing the peel is delivered to slicer, the pineapple being pickled in step 2 through screw conveyor
It is put into making slices, the kumquat pulp and pineapple after slice are delivered in the first pickling tank, by step 4 spare one
Half pericarp is added simultaneously to the first pickling tank, and the cotton white sugar inside sugaring tank is then added the by auto-weighing feeder
Low temperature pickling is carried out in one pickling tank after stirring, the pickling time is 10-12 hours, and temperature is kept for 5-10 DEG C；
Step 6：Pulp and pericarp after pickling are delivered in steam stove, carry out stewing steaming, and boiling is opened in high fire first, so
After turn moderate heat steam 30-40 minute, finally with small fire steaming 10-20 minutes；
Step 7：Steamed jam be delivered to heating stirring machine be internally heated stirring be slurried to fragmentation, then convey
Iced cooling is carried out to cooler bin, cooling temperature is 8-12 DEG C；
Step 8：The other half pericarp spare in step 4 is put into progress chopping work in filament cutter, the fruit after chopping
Skin is delivered in the second pickling tank through screw conveyor, is then added by auto-weighing feeder by the honey inside tank is encrypted
Low temperature pickling is carried out inside second pickling tank, the pickling time is 10-12 hours, and temperature is kept for 5-10 DEG C, is finally delivered to drying
Case dries the pericarp silk of pickling；
Step 9：Pass through helical feed for jam after cooling is iced in the pericarp silk after being pickled in step 8 and step 7
Machine be delivered to inside mixing and blending machine carry out it is uniformly mixed, finally by can filler carry out tinning, cryo-conservation.
Technical effect and advantage of the invention：
1, it is impregnated by pineapple with salt water, sterilized to pineapple and keeps pineapple too sour, convenient for reconciliation cumquat
Sugariness, and people's allergy is prevented, the color of pineapple and the yellow green of cumquat are closer to, and the jam color produced is limpid,
It can cause the appetite of people；
2, keep the pectin plastic emitting inside pulp abundant by the cooling pickling of prolonged sugaring, and performance can be maximized
Fruit itself is sour-sweet out, makes jam more health-nutrition；
3, in addition pericarp is pickled through honey low temperature and is then dried, is then added in cooling jam, the bee outside pericarp
Honey will not melt, and chew carefully fragrant and sweet and ice silk silk the mouthfeel that pericarp has honey, and mouthfeel is more preferable when keeping entire jam edible.
Detailed description of the invention
Fig. 1 is overall structure diagram of the invention.
Fig. 2 is cooling schematic diagram of a layer structure of the invention.
In figure：1 bubble washer, 2 sterilization steeping tanks, 3 sterilization flow containers, 4 skinning machines, 5 slicers, 6 filament cutters, 7 first
It is pickled tank, 8 sugaring tanks, 9 steam stoves, 10 heating stirring machines, 11 cooler bins, 12 second pickling tanks, 13 encryption tanks, 14 drying boxes, 15
Mixing and blending machine, 16 can fillers, 17 cooling layers.
Specific embodiment
Following will be combined with the drawings in the embodiments of the present invention, and technical solution in the embodiment of the present invention carries out clear, complete
Site preparation description, it is clear that described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.It is based on
Embodiment in the present invention, it is obtained by those of ordinary skill in the art without making creative efforts every other
Embodiment shall fall within the protection scope of the present invention.
Embodiment 1：
A kind of jam production line according to figure 1, including bubble washer 1,1 side of bubble washer are equipped with and kill
Bacterium steeping tank 2 is equipped with sterilization flow container 3 at the top of the sterilization steeping tank 2, and 2 side of sterilization steeping tank is equipped with skinning machine 4, institute
4 side of skinning machine is stated equipped with slicer 5 and filament cutter 6, the filament cutter 6 is set to 5 side of slicer, the slicer 5 one
Side is equipped with the first pickling tank 7, and sugaring tank 8 is equipped at the top of the first pickling tank 7, and first pickling, 7 side of tank is equipped with steam stove
9,9 side of steam stove is equipped with heating stirring machine 10, and 10 side of heating stirring machine is equipped with cooler bin 11, the filament cutter 6
Side is equipped with the second pickling tank 12, and encryption tank 13 is equipped at the top of the second pickling tank 12, and second pickling, 12 side of tank is set
There is drying box 14, the cooler bin 11 and 14 side of drying box are equipped with mixing and blending machine 15, and 15 side of mixing and blending machine is set
There is can filler 16, the bubble washer 1, sterilization steeping tank 2, skinning machine 4, slicer 5, first are pickled tank 7, steam stove 9, heating
Between blender 10, cooler bin 11, mixing and blending machine 15 and can filler 16 and filament cutter 6, second is pickled tank 12, drying box 14
It is connected by screw conveyor between mixing and blending machine 15, is convenient for automated production, the sterilization flow container 3,8 and of sugaring tank
Encryption tank 13 is pickled tank 7 with sterilization steeping tank 2, first by auto-weighing feeder respectively and the second pickling tank 12 is connect,
Facilitate control ratio, lactic acid solution is equipped with inside the sterilization flow container 3, is equipped with cotton white sugar, the encryption inside the sugaring tank 8
Honey is equipped with inside tank 13；
It is equipped with outside a kind of jam production line according to Fig.2, the first pickling tank 7 and the second pickling tank 12 cold
But layer 17, the cooling layer 17 include semiconductor chilling plate, are convenient for fast-refrigerating.
By being pickled tank 7, steam stove 9, heating stirring machine using bubble washer 1, sterilization steeping tank 2, skinning machine 4, first
10 and cooler bin 11 be linked to be a pulp production line, pass through filament cutter 6, second and be pickled tank 12, drying box 14 and mixing and blending machine
15 are linked to be a pericarp silk production line, are finally mixed into novel jam, good in taste, production automation, and processing efficiency is higher.
Embodiment 2：
The present invention also provides a kind of jam production technologies, include the following steps：
Step 1：Prepare raw material, prepares Ying Ji, without insect pest, fresh cumquat and pineapple, matched according to weight ratio 5: 2
It sets；
Step 2：By the way that manually pineapple is peeled, it is pickled after then cleaning up with salt water, it is spare；
Step 3：Cumquat is put into bubble washer 1 to clean, the lactate buffer solution cold water for being then 80% by concentration
It is diluted to 3% lactic acid solution, then lactic acid solution is added in sterilization flow container 3 and is added by auto-weighing feeder and sterilizes
In steeping tank 2；
Step 4：Cumquat after cleaning is delivered in sterilization steeping tank 2 through screw conveyor is sterilized, and is then sent to
It is removed the peel inside skinning machine 4, the pericarp cut is split into two halves spare；
Step 5：Then the pulp after removing the peel is delivered to slicer 5, the pineapple being pickled in step 2 through screw conveyor
It is put into slice in slicer 5, the kumquat pulp and pineapple after slice are delivered in the first pickling tank 7, will be spare in step 4
Half pericarp is added simultaneously to the first pickling tank 7, is then added the cotton white sugar inside sugaring tank 8 by auto-weighing feeder
Enter and carry out low temperature pickling in the first pickling tank 7 after stirring, the pickling time is 10 hours, and temperature is kept for 10 DEG C；
Step 6：Pulp and pericarp after pickling are delivered in steam stove 9, carry out stewing steaming, and boiling is opened in high fire first, so
After turn moderate heat steam 30 minutes, finally with small fire steam 20 minutes；
Step 7：Steamed jam, which is delivered to heating stirring machine 10 and is internally heated stirring, to be slurried to fragmentation, then defeated
It send to cooler bin 11 and carries out iced cooling, cooling temperature is 12 DEG C；
Step 8：The other half pericarp spare in step 4 is put into progress chopping work in filament cutter 6, the fruit after chopping
Skin is delivered in the second pickling tank 12 through screw conveyor, then will encrypt the honey inside tank 13 by auto-weighing feeder
It is added inside the second pickling tank 12 and carries out low temperature pickling, the pickling time is 10 hours, and temperature is kept for 10 DEG C, is finally delivered to drying
Case 14 dries the pericarp silk of pickling；
Step 9：Pass through helical feed for jam after cooling is iced in the pericarp silk after being pickled in step 8 and step 7
Machine be delivered to inside mixing and blending machine 15 carry out it is uniformly mixed, finally by can filler 16 carry out tinning, cryo-conservation.
The jam mouthfeel prepared in the present embodiment is general, and 30 people have in addition been extracted in the present embodiment and have been foretasted, wherein 8
People thinks that jam is good in taste, and remaining 22 people think that jam mouthfeel is general.
Embodiment 3：As different from Example 2, the present invention also provides a kind of jam production technologies, including following step
Suddenly：
Step 1：Prepare raw material, prepares Ying Ji, without insect pest, fresh cumquat and pineapple, carried out according to weight ratio 5: 1.5
Configuration；
Step 2：By the way that manually pineapple is peeled, it is pickled after then cleaning up with salt water, it is spare；
Step 3：Cumquat is put into bubble washer 1 to clean, the lactate buffer solution cold water for being then 80% by concentration
It is diluted to 3% lactic acid solution, then lactic acid solution is added in sterilization flow container 3 and is added by auto-weighing feeder and sterilizes
In steeping tank 2；
Step 4：Cumquat after cleaning is delivered in sterilization steeping tank 2 through screw conveyor is sterilized, and is then sent to
It is removed the peel inside skinning machine 4, the pericarp cut is split into two halves spare；
Step 5：Then the pulp after removing the peel is delivered to slicer 5, the pineapple being pickled in step 2 through screw conveyor
It is put into slice in slicer 5, the kumquat pulp and pineapple after slice are delivered in the first pickling tank 7, will be spare in step 4
Half pericarp is added simultaneously to the first pickling tank 7, is then added the cotton white sugar inside sugaring tank 8 by auto-weighing feeder
Enter and carry out low temperature pickling in the first pickling tank 7 after stirring, the pickling time is 11 hours, and temperature is kept for 7.5 DEG C；
Step 6：Pulp and pericarp after pickling are delivered in steam stove 9, carry out stewing steaming, and boiling is opened in high fire first, so
After turn moderate heat steam 35 minutes, finally with small fire steam 15 minutes；
Step 7：Steamed jam, which is delivered to heating stirring machine 10 and is internally heated stirring, to be slurried to fragmentation, then defeated
It send to cooler bin 11 and carries out iced cooling, cooling temperature is 10 DEG C；
Step 8：The other half pericarp spare in step 4 is put into progress chopping work in filament cutter 6, the fruit after chopping
Skin is delivered in the second pickling tank 12 through screw conveyor, then will encrypt the honey inside tank 13 by auto-weighing feeder
It is added inside the second pickling tank 12 and carries out low temperature pickling, the pickling time is 11 hours, and temperature is kept for 7.5 DEG C, is finally delivered to baking
Dry case 14 dries the pericarp silk of pickling；
Step 9：Pass through helical feed for jam after cooling is iced in the pericarp silk after being pickled in step 8 and step 7
Machine be delivered to inside mixing and blending machine 15 carry out it is uniformly mixed, finally by can filler 16 carry out tinning, cryo-conservation.
Comparative example 2, jam manufactured in the present embodiment is good in taste, and 30 people have been extracted in the present embodiment and have been tried
It eats, wherein 28 people think that jam is good in taste, remaining 2 people think that jam mouthfeel is general.
Embodiment 4：Unlike embodiment 2 and 3, the present invention also provides a kind of jam production technology, including it is following
Step：
Step 1：Prepare raw material, prepares Ying Ji, without insect pest, fresh cumquat and pineapple, matched according to weight ratio 5: 1
It sets；
Step 2：By the way that manually pineapple is peeled, it is pickled after then cleaning up with salt water, it is spare；
Step 3：Cumquat is put into bubble washer 1 to clean, the lactate buffer solution cold water for being then 80% by concentration
It is diluted to 3% lactic acid solution, then lactic acid solution is added in sterilization flow container 3 and is added by auto-weighing feeder and sterilizes
In steeping tank 2；
Step 4：Cumquat after cleaning is delivered in sterilization steeping tank 2 through screw conveyor is sterilized, and is then sent to
It is removed the peel inside skinning machine 4, the pericarp cut is split into two halves spare；
Step 5：Then the pulp after removing the peel is delivered to slicer 5, the pineapple being pickled in step 2 through screw conveyor
It is put into slice in slicer 5, the kumquat pulp and pineapple after slice are delivered in the first pickling tank 7, will be spare in step 4
Half pericarp is added simultaneously to the first pickling tank 7, is then added the cotton white sugar inside sugaring tank 8 by auto-weighing feeder
Enter and carry out low temperature pickling in the first pickling tank 7 after stirring, the pickling time is 12 hours, and temperature is kept for 5 DEG C；
Step 6：Pulp and pericarp after pickling are delivered in steam stove 9, carry out stewing steaming, and boiling is opened in high fire first, so
After turn moderate heat steam 40 minutes, finally with small fire steam 10 minutes；
Step 7：Steamed jam, which is delivered to heating stirring machine 10 and is internally heated stirring, to be slurried to fragmentation, then defeated
It send to cooler bin 11 and carries out iced cooling, cooling temperature is 8 DEG C；
Step 8：The other half pericarp spare in step 4 is put into progress chopping work in filament cutter 6, the fruit after chopping
Skin is delivered in the second pickling tank 12 through screw conveyor, then will encrypt the honey inside tank 13 by auto-weighing feeder
It is added inside the second pickling tank 12 and carries out low temperature pickling, the pickling time is 12 hours, and temperature is kept for 5 DEG C, is finally delivered to drying
Case 14 dries the pericarp silk of pickling；
Step 9：Pass through helical feed for jam after cooling is iced in the pericarp silk after being pickled in step 8 and step 7
Machine be delivered to inside mixing and blending machine 15 carry out it is uniformly mixed, finally by can filler 16 carry out tinning, cryo-conservation.
Comparative example 2 and 3, the jam mouthfeel prepared in the present embodiment is general, extracted in the present embodiment 30 people into
Row foretastes, wherein 12 people think that jam is good in taste, remaining 18 people think that jam mouthfeel is general.
It is learnt according to embodiment 2-4,3 chinese raw materials ratio of embodiment is moderate, jam and pericarp silk processing temperature and cold
But moderate temperature, pericarp silk will not melt inside jam, and pericarp silk is easy to chew off, will not be excessively crisp or excessively soft and influence
Mouthfeel.
Finally it should be noted that：The foregoing is only a preferred embodiment of the present invention, is not intended to restrict the invention,
Although the present invention is described in detail referring to the foregoing embodiments, for those skilled in the art, still may be used
To modify the technical solutions described in the foregoing embodiments or equivalent replacement of some of the technical features,
All within the spirits and principles of the present invention, any modification, equivalent replacement, improvement and so on should be included in of the invention
Within protection scope.
Claims (6)
1. a kind of jam production line, including bubble washer (1), it is characterised in that：Bubble washer (1) side is equipped with and kills
Bacterium steeping tank (2), sterilization steeping tank (2) top are equipped with sterilization flow container 3, and the sterilization steeping tank (2) side is equipped with peeling
Machine (4), skinning machine (4) side are equipped with slicer (5) and filament cutter (6), and the filament cutter (6) is set to slicer (5)
Side, slicer (5) side are equipped with the first pickling tank (7), are equipped with sugaring tank (8) at the top of first pickling tank (7), institute
The first pickling tank (7) side is stated equipped with steam stove (9), steam stove (9) side is equipped with heating stirring machine (10), the heating stirring
Machine (10) side is equipped with cooler bin (11), and filament cutter (6) side is equipped with the second pickling tank (12), the second pickling tank
(12) top be equipped with encryption tank (13), it is described second pickling tank (12) side be equipped with drying box (14), the cooler bin (11) and
Drying box (14) side is equipped with mixing and blending machine (15), and mixing and blending machine (15) side is equipped with can filler (16).
2. a kind of jam production line according to claim 1, it is characterised in that：The bubble washer (1), sterilization are impregnated
Tank (2), slicer (5), the first pickling tank (7), steam stove (9), heating stirring machine (10), cooler bin (11), mixes skinning machine (4)
It closes between blender (15) and can filler (16) and filament cutter (6), the second pickling tank (12), drying box (14) and mixing
It is connected by screw conveyor between machine (15).
3. a kind of jam production line according to claim 1, it is characterised in that：The sterilization flow container (3), sugaring tank (8)
Pass through auto-weighing feeder and sterilization steeping tank (2), the first pickling tank (7) and the second pickling tank respectively with encryption tank (13)
(12) it connects.
4. a kind of jam production line according to claim 1, it is characterised in that：First pickling tank (7) and second salts down
It is equipped with cooling layer (17) outside stain tank (12), the cooling layer (17) includes semiconductor chilling plate.
5. a kind of jam production line according to claim 1, it is characterised in that：Cream is equipped with inside the sterilization flow container (3)
Acid solution, the sugaring tank (8) is internal to be equipped with cotton white sugar, is equipped with honey inside the encryption tank (13).
6. a kind of jam production technology described in -5 according to claim 1, it is characterised in that：Include the following steps：
Step 1：Prepare raw material, prepares Ying Ji, without insect pest, fresh cumquat and pineapple, configured according to weight ratio 5: 1-2；
Step 2：By the way that manually pineapple is peeled, it is pickled after then cleaning up with salt water, it is spare；
Step 3：Cumquat is put into bubble washer (1) to clean, it is then that concentration is dilute for 80% lactate buffer solution cold water
It is interpreted into 3% lactic acid solution, then lactic acid solution is added in sterilization flow container (3) and is added by auto-weighing feeder and sterilizes
In steeping tank (2)；
Step 4：Cumquat after cleaning is delivered in sterilization steeping tank (2) through screw conveyor is sterilized, and is then sent to
Peeling inside skin machine (4), the pericarp cut is split into two halves spare；
Step 5：Then the pulp after removing the peel is delivered to slicer (5) through screw conveyor, and the pineapple being pickled in step 2 is also put
Enter slice in slicer (5), the kumquat pulp and pineapple after slice are delivered in the first pickling tank (7), will be spare in step 4
Half pericarp be added to the first pickling tank (7) simultaneously, then cotton by auto-weighing feeder that sugaring tank (8) is internal
White sugar, which is added in the first pickling tank (7), carries out low temperature pickling after stirring, the pickling time is 10-12 hours, and temperature is kept for 5-10 DEG C；
Step 6：Pulp and pericarp after pickling are delivered in steam stove (9), carry out stewing steaming, and boiling is opened in high fire first, then
Turn moderate heat to steam 30-40 minutes, finally be steamed 10-20 minutes with small fire；
Step 7：Steamed jam be delivered to heating stirring machine (10) be internally heated stirring be slurried to fragmentation, then convey
Iced cooling is carried out to cooler bin (11), cooling temperature is 8-12 DEG C；
Step 8：The other half pericarp spare in step 4 is put into filament cutter (6) and carries out chopping work, the pericarp after chopping
It is delivered in the second pickling tank (12) through screw conveyor, tank (13) internal bee then will be encrypted by auto-weighing feeder
Honey, which is added inside the second pickling tank (12), carries out low temperature pickling, and the pickling time is 10-12 hours, and temperature is kept for 5-10 DEG C, finally
Drying box (14) is delivered to dry the pericarp silk of pickling；
Step 9：It is defeated by screw conveyor by jam after cooling is iced in the pericarp silk after being pickled in step 8 and step 7
It send uniformly mixed to carrying out inside mixing and blending machine (15), carries out tinning, cryo-conservation finally by can filler (16).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810927889.6A CN108902846A (en) | 2018-08-13 | 2018-08-13 | A kind of jam production line and production technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810927889.6A CN108902846A (en) | 2018-08-13 | 2018-08-13 | A kind of jam production line and production technology |
Publications (1)
| Publication Number | Publication Date |
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| CN108902846A true CN108902846A (en) | 2018-11-30 |
Family
ID=64404794
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| Application Number | Title | Priority Date | Filing Date |
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| CN201810927889.6A Pending CN108902846A (en) | 2018-08-13 | 2018-08-13 | A kind of jam production line and production technology |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111920027A (en) * | 2020-08-24 | 2020-11-13 | 湖南农业大学 | Chopped chili integrated production equipment and processing method |
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